Parpadelle Bolognese

Ingredients:

1 medium white onion peeled

1 medium carrot peeled

1 stalk celery

3 tablespoons olive oil

1 pound ground chuck 20% fat

3 ounces panchetta finely diced

1 cup Chardonnay

⅓ cup tomato paste

1 bay leaf

1 pinch ground nutmeg

2 cups chicken broth

1 cup whole milk

1 pound pappardelle pasta

½ cup freshly grated Parmesan cheese

salt to taste

Instructions:

Step 1:

Cut onion, carrot, and celery in large chunks.

Place into a food processor and pule until finely chopped.

Set aside.

Step 2:

Heat oil in a large Dutch oven over medium heat.

Once hot, add ground chuck to pan in chunks and a pinch of salt.

Stir to cook, without breaking apart the beef, until the beef is browned, but not crispy, about 6 minutes.

It’s okay if the beef is still pink inside.

It will finish cooking later.

Drain beef and set aside.

Wipe the inside of the Dutch oven to remove excess fat.

Step 3:

Cook pancetta in pot over medium heat (no need to add extra oil because the pancetta fat will render as it cooks), until the pancetta starts to turn crispy but doesn’t burn, about 8 minutes.

Add onion-celery-carrot mixture to the pan and cook until the mixture starts to stick to the pan, about 8 minutes.

Step 4:

Use wine to deglaze the pan and release browned pieces from the bottom of the pan.

Add the beef and start breaking apart the beef into tiny pieces, using a wooden spoon.

Cook until the wine is almost evaporated, about 12 minutes.

Step 5:

Add in tomato paste, bay leaf, and nutmeg.

Cook for 5 minutes, making sure to press the paste into the beef and stir around.

Pour in chicken broth and milk.

Stir together.

Reduce heat to the lowest setting on your smallest burner.

You want it to be barely simmering.

Step 6:

Leave uncovered to cook for 5 hours, or until a thick consitency in the sauce is reached.

if this happens before 5 hours, add ½ cup more chicken broth so that sauce keeps cooking and developing it’s flavor.

Discard bay leaf when complete and keep heat on.

Step 7:

Set a large pot of salted water to boil and cook paste a little before al dente (2 minutes less than package instructions).

Using tongs, transfer the pasta to the sauce pot with about 1 cup of pasta water and ½ cup of freshly grated Parmesan cheese.

Stir together and bring to a simmer.

Cook for 2 minutes.

Give it a taste and add salt, if needed.

Serve immediately.

Notes:

Mirepoix Base: The combination of finely chopped onion, carrot, and celery forms a classic mirepoix, which is the aromatic base for the sauce. Processing these vegetables ensures they blend well into the sauce.

Browning the Meat: Browning the ground chuck in chunks without breaking it apart initially helps retain the meat’s moisture. Draining and setting it aside prevents excess fat from making the sauce greasy.

Pancetta: Cooking pancetta until it’s crispy adds a rich, smoky flavor to the sauce. The rendered fat from the pancetta helps sauté the vegetables.

Wine Deglazing: Deglazing with Chardonnay not only lifts the browned bits from the bottom of the pan, adding depth to the sauce, but it also introduces a subtle acidity that balances the flavors.

Tomato Paste and Spices: Cooking the tomato paste with the meat and vegetables intensifies its flavor. The addition of a bay leaf and a pinch of ground nutmeg adds complexity to the sauce.

Slow Cooking: Cooking the sauce uncovered at a bare simmer for 2-2½ hours allows the flavors to meld and the sauce to thicken naturally. This slow cooking process is crucial for developing a rich, hearty Bolognese sauce.

Consistency Adjustments: If the sauce thickens too quickly, adding extra chicken broth helps maintain the correct consistency and allows more cooking time for flavor development.

Pasta Cooking: Cooking the pappardelle just shy of al dente ensures that it finishes cooking in the sauce, absorbing its flavors and achieving the perfect texture.

Pasta Water: Adding pasta water to the sauce helps emulsify it, binding the sauce to the pasta due to the starch content in the water.

Parmesan Cheese: Freshly grated Parmesan cheese not only enhances the flavor but also adds a creamy texture to the final dish.

Homemade Chicken Broth: Using homemade chicken broth can significantly enhance the flavor of the sauce compared to store-bought versions.

Quality Parmesan: Using high-quality, freshly grated Parmesan cheese will provide the best flavor and texture.

Wine Substitution: If you don’t have Chardonnay, any dry white wine can be used as a substitute.

Stir Occasionally: Stirring the sauce occasionally during the long simmering process prevents sticking and ensures even cooking.

Serve Immediately: This dish is best served immediately after cooking, as the pasta will continue to absorb the sauce and may become overly soft if left to sit.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for this recipe?

Yes, you can substitute ground chuck with other ground meats like ground pork, veal, or a mix of beef and pork.

However, the flavor and texture might vary slightly.

Can I use another type of pasta?

Absolutely, while pappardelle is traditional, you can use other pasta types like tagliatelle, fettuccine, or even spaghetti.

Just adjust the cooking time accordingly.

What can I use instead of Chardonnay?

Any dry white wine can be used as a substitute for Chardonnay.

If you prefer not to use wine, you can use extra chicken broth or a splash of white grape juice for sweetness.

Can I make this recipe dairy-free?

Yes, you can substitute whole milk with a non-dairy alternative like almond milk or soy milk.

Be sure to choose an unsweetened and unflavored variety to maintain the savory profile of the dish.

How can I make this recipe gluten-free?

Use gluten-free pasta and ensure that the chicken broth and other ingredients are gluten-free.

There are many good gluten-free pasta options available that work well with this sauce.

Is it necessary to use pancetta?

While pancetta adds a nice depth of flavor, you can omit it or substitute it with bacon.

The recipe will still be delicious without it.

Can I prepare the Bolognese sauce in advance?

Yes, the Bolognese sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Reheat gently on the stovetop before serving.

What can I use if I don’t have a food processor to chop the vegetables?

You can finely chop the onion, carrot, and celery by hand using a knife.

Aim for very small, uniform pieces to ensure they blend well into the sauce.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

Can I add other vegetables to the sauce?

Yes, you can add other vegetables like bell peppers, mushrooms, or zucchini.

Sauté them with the onion, carrot, and celery mixture to enhance the flavor and nutritional value of the dish.